Home > Cakes, Dessert > Vanilla Cupcakes with Salted Caramel Frosting

Vanilla Cupcakes with Salted Caramel Frosting

‘Please don’t scrape away this frosting’ i thought to myself as i spread the caramel buttercream onto each of these cupcakes. It seems almost habitual for my family members to scrape away the bad, unhealthy frosting as they eat cupcakes, layered cakes or even filled cookies. I don’t blame them, i do that myself, but i am at least diplomatic enough to leave a decent amount of frosting to know its flavour, taste and texture.

You can pretty much imagine my delight when i see a naked half eaten cupcake. Naked, becase all of its frosting had been eaten, as opposed to pushed to the side of the plate. The half bitten cupcake lay undressed, and abandoned.

This must have been some pretty good frosting for my family member (my sister actually) to change her eating habit, and sacrifice that extra calories! And that is a major breakthrough for me.I know i am probably not convincing you enough with the pictures here. The colours are a bit on the pale side, hardly caramel-like. I guess i must have been too chicken to take the sugar to a further amber brown as i was making the caramel. But trust me, even its ghastly shade, the caramel flavour was definitely present, although not as much as it should have been. Hopefully on my next attempt, i would be gutsy enough to take that heat and sugar relationship to a deeper, darker level.

So for these cupcakes, i have decided on a lil sprinking of crushed caramel candies, and a drizzle of caramel sauce. Just because i am a firm believer that nothing goes better on caramel than MORE caramel. LOL.


Vanilla Cupcakes with Salted Caramel Frosting

Taken from the parsley thief ( Thanks so much for sharing! )

2 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
1 1/2 sticks unsalted butter, softened
1 1/2 cups sugar
seeds from 1 vanilla bean
2 large egg whites
2 large eggs
3/4 cup whole milk

Preheat the oven to 350 degrees. Line 2 muffin pans with paper cups.
Whisk the flour, baking powder & salt in a bowl. Set aside. Beat the butter in a mixer, fitted with the paddle attachment, on medium speed, until light & fluffy. Add the sugar & vanilla seeds, beat until combined. Add the egg whites & then the whole eggs, one at a time, beating after each addition. Scrape down the bowl, as needed. Add the milk & beat to combine. Turn the mixer down to low & slowing add the flour mixture. Beat until just incorporated.
Pour the batter into the paper liners, until 1/2 full. Bake for about 18 minutes, rotating the pans halfway through the cooking time, until a toothpick inserted in the center comes out clean.
Let the cupcakes cool on a wire rack completely before frosting.

1/4 cup sugar
2 tablespoons water
1/4 cup heavy cream
1 teaspoon vanilla extract
1 1/2 sticks unsalted butter, softened
1 teaspoon kosher salt
1 cup powdered sugar

Combine the sugar & water in a small saucepan. Bring to a boil & cook, without stirring, until it turns a dark amber color, about 6-7 minutes. Remove from the heat & slowly stir in the heavy cream & vanilla. The mixture will bubble up quite a bit, so do this slowly, stirring as you pour! Set aside until cool to the touch.
Beat the butter & salt in a mixer, fitted with the paddle attachment, on medium speed, until light & fluffy. Reduce the speed to low & add the powdered sugar. Beat until completely incorporated. Turn off the mixer, scrape down the bowl & pour in the caramel. Turn the mixer back on & beat until light & fluffy, about 2 minutes. Transfer the frosting to an airtight container & chill for at least 45 minutes before using.
Note: The frosting can be made ahead of time & stored in an airtight container for up to 7 days. Let the frosting come to room temperature before using.

Lastly, do head over to the parsley thief for a more accurate shade of the caramel frosting and for the most pretty pictures!

  1. January 7, 2011 at 3:44 pm

    YUM! I LOVE salted caramel. And when combined with cupcakes?! NOM.

  2. January 7, 2011 at 4:21 pm

    Your cupcakes look delicious.

  3. January 8, 2011 at 6:48 am

    The frosting does indeed look sinful but not like something I would scrape off. There is something very amazing about salt and caramel, so yum!

  4. January 13, 2011 at 7:21 am

    I’m about to attempt a caramel frosting for my latest cuppies, too. These look fantastic.

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